Fruit Sando – Recipe

Making Japanese-style fruit sandos is so easy, it almost doesn't even really need a recipe. The only thing you really need to watch out is the kind of cream you use – the rest is super simple.

Fruit sandos come from Japan – and if you have shokupan or Japanese milk bread to hand, this kind of enriched, fluffy white bread makes the best fruit sandos. If not, ordinary white bread is fine, as long as it's fresh and thickly-sliced.

For the cream, you have two choices: whipping cream or double (heavy) cream. Single or canned whipped cream aren't going to cut it.

Whipping cream is my favourite for this kind of recipe: it sets in the fridge to hold its shape but remains soft and light. Double cream can also be used, but it sets much more firmly in the fridge. This is great for heavier cream cakes, but I feel a little too heavy for these delicate sandwiches. The choice is yours.

Need some visuals? Check out my at-a-glance tutorial video on YouTube:

Ready? Let's go.

Makes two sandwiches.


Your favourite fresh soft fruits, thickly-sliced (I used a nectarine, kiwi and strawberries)
300g whipping cream (for a soft fluffy set) or double cream (for a firmer set)
4 slices of thickly-sliced white bread


1. Whip the cream until it forms soft peaks, taking care not to overwhip it so it doesn't curdle and separate.

2. Spread a generous layer of cream onto a slice of bread, and lay some fruits over the top.

3. Spoon more cream over the top, levelling it off with a knife, spread a thin layer of cream on another slice of bread, and place the second slice on top of the first, cream-side-down.

4. Repeat with the other two slices of bread. Wrap the two sandwiches firmly in clingfilm and pop in the fridge to set for four hours, or overnight.

5. Unwrap the sandwiches, and trim off the crusts (optional for aesthetics – I end up snacking on the crusts anyway). Slice in half either lengthways or diagonally, and serve.

Enjoy, and have fun.


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